Recipe by Vino Girl
A vegetable pie with a rice crust. From Cooking Light
Top Review by gadgetman0404
This was good although I think the olives might be a bit overpowering for a dish that would be fine with a little less. Out of habit I used brown rice for the crust which worked nicely and added a bit of nuttiness to the dish. I also used halved grape and cherry tomatoes from my wife's garden instead of sliced. In any case, this is a great jumping off point for an endless number of possibilities. Next time I make this, I'll consider removing the olives, upping the salt a bit and adding some eggplant to the mix of veggies.
- 2 cups cooked jasmine rice or 2 cups cooked basmati rice or 2 cups long-grain rice
- 2 egg whites, lightly beaten
- 1⁄4 cup grated parmesan cheese
- cooking spray
- 1 1⁄2 cups sliced zucchini
- 1 1⁄2 cups sliced yellow squash
- 1 cup thinly sliced onion
- 1 cup thinly sliced fennel bulb
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1⁄4 teaspoon salt
- 2 garlic cloves, crushed
- 1⁄4 cup chopped pitted kalamata olive
- 1 tomatoes, sliced
- 1⁄2 cup Fontina cheese, divided
Directions See How It's Made
- Preheat oven to 400°.
- Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
- Remove from oven. Increase oven temperature to 450°.
- Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
- Remove vegetable mixture from oven. Add olives and tomato; toss gently.
- Reduce oven temperature to 375°.
- Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.